Cinnamon coated candied almonds are the secret ingredient in these extra crunchy chocolate chip biscotti.
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White chocolate, cherries, and almonds make these dessert-worthy biscotti.
These are some of my favorite breakfast biscotti. Made with lemon zest, olive oil, and sesame seeds, they're almost unsweetened and very mild in flavor.
For a grown-up friendly cookie, try these not too sweet chocolate biscotti with figs.
Bright lemon and rich pine nuts balance each other in this easy biscotti. Emphasis on easy: you don't even need an electric mixer, it can all be done by hand.
Obsessed as I am with the flavor of olive oil, it makes sense that I'm obsessed with these cookies. They taste like olive oil and pistachios. That's it and that's all they need to be.
Change up your biscotti routine by adding sweet, crunchy cornmeal to the dough. Cherries and almond extract make them just right for the season.
My bucket list includes a bunch of obvious things—learn how to scuba dive, visit India, eat at Le Bernardin—but also a few stranger ones. Right up there next to Get Drunk and Attend the Westminster Dog Show is Learn How to Keep Bees. Why? Well, primarily because I love honey and secondly, if you don't find bees totally fascinating, I don't think we can be friends.
I'm going to be honest with you. Straight up blunt, no-holds-barred, the-truth-hurts honest. We, the pastry chefs of the world, think you're boring. Well, most of us do. Those of us who do this because of our uninhibited creativity and our interest in pushing the boundaries of what you can eat for dessert hate nothing more than to be stuck endlessly making the same tired, outdated desserts. Yes, I'm talking to you, girl who always orders the molten chocolate cake, and dude who can't resist apple pie à la mode, and friends who ooh and ah over every soufflé with chocolate sauce.
These biscotti are spiced with cinnamon, nutmeg, cloves, and allspice, then topped with a shiny glaze. They're the perfect companion for a cup of coffee, where they'll leave a trace of sweetness.
Sometimes I want some big, fat, American-style biscotti. These chunky cookies are just the thing, scented with vanilla and packed with tart, chewy cranberries and crunchy, nutty almonds.
These biscotti may look plain but the deep, peachy flavor of apricots dominates every slice.
Baked twice for optimal crunch, these long Italian cookies have a certain elegance. Biscotti also have an affinity for personalization, which is just what you did. From pistachios to cherries to dark chocolate chunks, you showed just how beautifully versatile these cookies can be. Check out your 8 variations in the slideshow above.
Made with the very Sicilian combination of almonds, olive oil, and lemon, these biscotti take on the peppery, green notes of the oil. They're rich in a way that's completely different from those baked using butter.
There's a time and a place for biscotti, and when the moment's right it's great to know how to make a batch. They are the perfect pairing for coffee or tea&mdash when you want a little something sweet but you're not quite in the mood for a sugary cookie or other dessert. Biscotti are both easy to package without breaking and extremely shelf stable, making them a thoughtful and pretty homemade gift or cookie jar staple.
Obviously the hardest part about moving to a new city is saying goodbye to your family and friends. What I forgot to anticipate when I left New York was the sadness I'd feel over missing those people in my life who I saw on a regular basis, and liked a great deal, but would never call to say hi. Take the women who work at Amy's Bread in the West Village.
A holiday tradition in the Vasios household is to decorate clementines by pressing whole cloves into the skin of the fruit. I've always loved the old-timey feel of this activity, as if Charles Dickens himself is going to pop into my dining room and say, "Carrie, my dear, stop being so stingy with those cloves. Who do you think you are, Ebeneezer Scrooge?"
The holidays mean countless cups of hot drinks, from piping hot cocoa to mulled cider (and eggnog, of course.) Biscotti are the perfect accompaniment for these festive libations, and their crunch allows for dunking. From bacon-filled to studded with nuts, here's a biscotti recipe to suit every palate.
What are these white chocolate coated behemoths? They couldn't be real biscotti. They're extra large and despite being double baked, they're not particularly crunchy. But the Italian-American hybrid cookie works.
I pulsed the bacon in the food processor, which helped to infuse every last crumb of biscotti with smoky, meaty flavor. This is the stuff of dreams. The rich chocolate chunks are the perfect complement to the salty, meaty bacon. Each bite yields layer upon layer of mostly-sweet-but-also-savory flavors.